How to make Gujarati khandvi Recipe

How to make Gujarati khandvi Recipe



Ingredients

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil
For seasoning:
2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

How to make Gujarati khandvi Recipe

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

How to make aamti

How to make aamti





Ingredients

2 cup split Moong Beans (Moong Dal)
21/2 cup Water
1 chopped Tomato (Tamatar)
3-4 sliced Green chilli (Hari mrich)
Few Curry Leaves (Kari Patta)
To taste Salt (Namak)
1 tsp Black Mustard seeds (Rai/Sarson)
A pinch of Asafoetida (Hing)
1 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed (Jeera)
21/2 cup Water
3 tblsp Vegetable oil (Vanaspati)
Chopped Coriander Leaves (Dhania Patta)

How to make aamti

Bring the daal to boil in the water and simmer until soft and mushy. Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida,
cumin seeds, turmeric powder, chilies and curry leaves. Saute for a minute and add the cooked dal. Bring to boil and add the tomatoes, salt and coriander leaves. Remove from the heat. Keep it covered. Serve hot.

How to make paya nihari

How to make paya nihari

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather
unusual and typical hyderabadi recipe.


Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paya nihari

           Clean and cut the paaya into three pieces. Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch. Add enough water to the paaya and place over heat. Add the chopped onions and the spice pouch along with salt as per taste. Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve. Nahari is served in the morning. Narhari cooked overnight on a slow fire and served for breakfast is delicious. Serve hot with bread or rice.

How to make Moon Dal Chakli Recipe

How to make Moong Dal Chakli Recipe


Ingredients:

2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required

How to make Moong Dal Chakli Recipe

   Cook the mungdal to a paste like consistency .In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor. Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat
oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.

How to make Daal Paratha Recipe

 How to make Daal Paratha Recipe



Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

 How to make Daal Paratha Recipe

Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. Soak moong dal for one hour. Wash and drain all the water. Cook the moong dal 1 cup of water. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked
dal, salt, turmeric powder, red chilli powder and mix well. Cook until the dal mixture is dry. Let it cool. Take some portion of dough , make a small puri. Put some moong dal stuffing in center.
Close from all sides and roll again into thick, round paratha. Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil. Serve daal paratha hot with curry.

How to make Bhatura


How to make Bhatura



Ingredients


Refined flour (maida) – 2 cups
Semolina (sooji) – ½ cup
Curd – ½ cup
Milk – ½ cup
Oil – 2 tsp for deep frying
Sugar – ½ tsp
Salt to taste

How to make Bhatura


Sieve flour and semolina.Now add all the ingredients and make stiff (but not hard) dough.Knead properly for at least 5 minutes.Cover with a wet muslin cloth and keep in a warm place for at least 3 – 4 hours.Divide into 8 – 10 round balls.Roll them out like big puris, a bit smaller than chapattis. Serve immediately with chana.

How to make Achari Mutton


How to make Achari Mutton



Ingredients
 

  Mutton – 800 gms
  Coriander leaves chopped – ½ cup
  Fenugreek seeds – ½ tsp
  Fennel seeds – 1 tsp
  Cumin seeds – ½ tsp
  Turmeric powder – 1 tsp
  Red chilies, whole - 8
  Red chili powder – 1 tsp
  Tomato medium - 4
  Cloves - 5
  Onion seeds – 1 tsp
  Mustard oil - 7 tbsp
  Ginger chopped – 2 tbsp
  Garlic chopped – 1 tbsp
  Mustard seeds – 1 tsp
  Onions, medium - 4
  Salt to taste


How to make Achari Mutton


 Wash and cut the mutton into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. Mix in the cut ginger-garlic. Mix well. Mix in coarsely ground masala powder.  Stir-fry for half a minute, stirring all the time. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. Mix in the tomatoes, turmeric powder, red chili powder and salt and mix well. Stir-fry till oil leaves the masala. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover. Stir-fry till the mutton is fully done. Adjust the flavor and serve hot decorated with coriander leaves.

How to make Green Tomatoes in Mustard Paste

How to make Green Tomatoes in Mustard Paste





Ingredients:

Green tomatoes – 3, medium sized
Potatoes – 2, medium sized
Mustard powder – 1 tbsp (can use by Weikfield)
Green chilli – 1 or 2 as per taste
Mustard oil – 2 tbsp
Panch poron – ½ tsp
Dry red chilli – 1, small
Salt – As per taste
Turmeric – One pinch
Sugar – ½ tsp

How to make Green Tomatoes in Mustard Paste



Piece green tomatoes and potatoes longitudinally, and keep aside. Prepare a paste of mustard powder and green chilli, and keep aside. Heat mustard oil. Add panch poron and dry red chilli, and let them splutter. Add potatoes, salt, and turmeric. Cover and fry until potato is soft. Add the green tomatoes and the paste. Cook until tomatoes are soft, adding water if required. Add sugar and remove from fire. Keep covered for 30 minutes for all the flavors to come together and then serve.

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)



Ingredients:

Jhinge – 1, medium sized and tender, light green variety
Posto – 1 tbsp, soaked for 10 minutes
Mustard powder – 1 tsp (can use by Weikfield)
Green chilli – 1 or 2 as per taste, 2 for garnishing
Mustard oil – 2 tbsp
Panch phoron – ½ tsp
Salt – As per taste
Turmeric – ½ tsp
Sugar – Less than ½ tsp

How to make Jhinga Posto (Ridge Gourd with Poppy Seeds)



Piece jhinge into small cubes and keep aside. Prepare a paste of posto, mustard powder, and green chilli, and keep aside. Heat mustard oil. Add panch phoron and let it splutter. Add jhinge, salt, and turmeric. Cover and fry until jhinge is soft. Add the paste. Sauté for a minute or two. Add little water if too tight. Cook until mushy, add sugar, and remove from fire. Keep covered for 30 minutes for all the flavors to come together. Garnish with split green chillies and serve.

How to make charupodi

How to make charupodi

Charu Podi is a traditional south Indian mix of whole coriander and cumin seeds spiced
up with black pepper.


Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make charupodi


Mix all the ingredients together and grind. You can store it in jar and not in a refrigerator.

How to make Bendakaya Recipe

How to make Bendakaya Recipe




Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon

How to make Bendakaya Recipe

                                              Heat oil in a wok Add the onions and green chilies to it and saut. Once the onions become pink in color, add the ground spices and mix well. Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices. Cover the wok and lower the heat just for two minutes. Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat


How to make Kodubale


How to make Kodubale



Ingredients

Rice flour 5 cups
Cumin seeds 1 tsp
Salt
Butter
Oil for frying

How to make Kodubale

Add cumin seeds and salt to the flour. Mix in softened butter and
knead well. Take small balls of dough at a time. Make ropes with
the dough and use moistened hands to join and form small
bangles. Fry on low flame till golden brown. Drain on paper
towels. You can check if they are fried right by breaking one on
cooling. If it is crispy with crumbs in the center, it is fine. Store

in air- tight containers after they cool.

How to make Sev


How to make Sev


Sev is a popular North Indian snack of deep fried slender extrusions of gram flour. This may also be a part of snacks like
Bhelpuri and Sev puri


Ingredients

Gram flour 1 cup
Asafetida a pinch
Turmeric powder 1/4 tsp
Salt to taste
Oil for frying

How to make Sev

Mix gram flour, asafetida, turmeric powder and salt. Add about 5
tbsp of hot oil to the mix. Knead into soft dough with enough
water. Use a 'sev press' to get strands of sev into hot oil. Fry till

light brown and crisp. Cool and store in an air-tight container

How to make Ganthia


How to make Ganthia

Is a snack made with gram flour,crispy and crunchy.

 


Ingredients

Gram flour 1 cup
Carrom seeds (ajwain) 1 tsp
Asafetida a pinch
Salt
Oil for deep frying

How to make Ganthia

Sieve the gram flour and add salt, asafetida and ajwain. Add
about 5 tsp of oil into the mix and rub in thoroughly. Add water
and make soft dough. Use a perforated ladle (ganthia jhaara).
Make batches of ganthia by pressing batter onto the ladle into
hot oil. Fry for a minute. Do not fry them till they are brown.

Drain on paper towels. Store in airtight container.

How to make Ribbon Pakoda


How to make Ribbon Pakoda


Pakoda is very popular in south india as tea time snack


Ingredients

Rice flour 2 cups
Gram flour 1 cup
Chili powder 1 tsp
Salt
Asafetida 1/4 tsp
Sesame seeds 1 tsp
Butter 1 tbsp
Oil for deep frying

How to make Ribbon Pakoda

Sieve both besan and rice flour and mix in a bowl. Add chili
powder, salt, asafetida, butter, sesame seeds. Knead into soft
dough with water. Use the Ribbon Pakoda press to prepare flat
strips directly into hot oil. Fry till golden yellow. Drain on paper

towels. Cool and store in airtight containers.

How to make Shankarpali


How to make Shankarpali


Its very popular in Western india, It is traditionally enjoyed as a treat on the Diwali holiday



Ingredients

Maida 1 cup
Wheat flour 1 cup
Rice flour 2 tsp
Chili powder 2 tsp
Asafetida 1/4 tsp
Cumin seeds 1 tsp
Salt to taste
Water

How to make Shankarpali

Mix all the flours and add the seasonings. Heat 2 tbsp of oil and
add to the mixture. Knead into soft dough with just enough
water. Keep aside for about 20 minutes. Roll out the dough into
a thin chapathi. Cut out squares or diamonds with a sharp knife
or cookie cutter. Deep fry them in hot oil till golden brown.

Store in an airtight container.

How to make Nippat

     

  How to make Nippat

 

Its a tea time snack made of rice flour


Ingredients

Rice flour 2 cups
Roasted gram or peanuts
Chili powder 2 tsp
Butter 2 tblsp
3/4 cup
White sesame seeds
Water as needed
Salt as needed
Oil for deep frying
Asafetida 1/4 tsp
Curry leaves few

  How to make Nippat

Coarsely powder the peanuts or roasted gram. Mix rice flour
with other ingredients to make firm dough. Use a plastic sheet
and coat it with a bit of oil. Make balls of this dough and flatten
into small discs on the plastic sheet. Deep fry the nippats or

thattai in hot oil till golden brown.

How to make Mixture

How to make Mixture


As the name implies, mixture is a tasty blend of nuts and other ingredients such as boondi, sev, murukku bits and fried gram. Each region has its own special mixture recipe.



Ingredients

Spicy Boondhi ' 1 cup
Sev ' 1 cup
Ribbon pakoda '1/4 cup
Murukku '2-3 no
Peanuts ' 1/4 cup
Roasted gram ' 1/4 cup
Rice flakes ' 1/4 cup
Freshly ground pepper 1/4 tsp
Curry leaves ' few
Salt to taste
Cashewnuts ' 6
Cornflakes 1/2 cup

How to make Mixture

You need to deep fry the peanuts, roasted gram, rice flakes, curry
leaves, cashew nuts, cornflakes in oil; one at a time. Add a bit of
salt to the oil. Drain the excess oil on a kitchen towel. Toss all
the ingredients together and ground pepper. Store in an airtight container.

How to make Murukku


How to make Murukku


Murukku is a crispy and crunchy indian tea time snack orginated from tamil nadu but well famous all over indian


Ingredients

Rice Flour 2 cups
Besan / Gram Flour 1 cup
Butter, softened 3 tbsp
Ajwain Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafetida Powder 1/4 tsp
Red Chili Powder to taste
Salt to taste
Oil for deep frying

How to make Murukku

Mix the flours, red chilli powder, ajwain, salt, asafetida and
butter in a bowl and mix well to get a soft dough. Use little water
while mixing. Take a kadai with oil for deep frying. Take a
portion of the dough and fill in the murukku or chakli press.
Press the top of the sieve to get the murukku shape over a ladle.
Dip the ladle in hot oil to fry the murukku till golden brown.

Drain on paper towels

How to make Mathri

How to make Mathri


It is a rajasthani snack,its like biscuit but made of flour,it is very crispy used as a tea time snack




Ingredients

Flour 2 cups
Salt 1 tsp
Ajwain 1/2 tsp
Oil 5 tbsp
Lukewarm water for kneading
Oil for frying

How to make Mathri

Mix flour, salt, ajwain and oil. Knead into firm dough by adding
required water, little at a time. Keep the dough aside for about
20 minutes. Divide the dough into about 40 balls and roll into
circles of about 2" thickness. Prick in a few places. Deep fry each
of the pieces till golden brown. Store the mathris in airtight

containers.

How to make Mysore Pak

How to make Mysore Pak


Mysore pak is rich with ghee,sugar,gram flour,usually served as dessert. it is a sweet from south india (mysore) so it get its name as mysore pak



Ingredients

Gram flour 1 cup
Sugar 1 cup
Ghee 1 cup
Cardamom powder 1/2 tsp

How to make Mysore Pak

Take a teaspoon of ghee in a pan and heat it on low flame. Pour
in the flour and keep stirring till it is slightly dark and aromatic.
Keep aside. Add water to the sugar and boil to form syrup. Do
not wait for thick syrup. Slowly add the flour as you keep stirring
to avoid lumps. Gradually add the ghee but continue to keep
stirring the mixture around. It will froth and slowly start to
thicken and start forming a lump. Keep a greased plate ready.
Pour the mixture into the greased plate and allow it to cool. Cut
into slabs when it is slightly warm but firm. After it has
completely cooled, you can store the Mysore Pak in an airtight

container.

How to make Kala Jamun

How to make Kala Jamun


It is a type of Gulab jamun less sugar syrup is using


Ingredients

Grated mawa 2 cups
Flour 8 tsp
Cardamom 3
Finely powdered Sugar 3 cups
Saffron strands Oil for frying

How to make Kala Jamun

Prepare sugar syrup by dissolving the sugar in about a liter of
water and boiling it till it reaches string consistency. Add saffron.
Combine mawa and flour and mix well, kneading into a firm
dough. Divide the dough into about 25 portions and shape into
jamuns, either round or rolls. Deep fry the jamuns till they are
dark brown. Drain and immerse them in the sugar syrup. After

about half hour, drain them.

How to make Boondi Laddu

How to make Boondi Laddu


Its another type of ladoo with gram flour very common in india


Ingredients

Gram flour or besan 2 cups
Milk 500 ml
Cardamom powder 1/2 tsp
Ghee 3 cups
For Syrup:
Sugar 2 1/2 cups
Water 3 1/2 cups
Milk 2 tbsp
Ghee 3 cups

How to make Boondi Laddu

Boil sugar and water. When the mixture is ready, add milk and
boil for a few minutes as the impurities will rise to the top.
Strain this and continue to boil the sugar syrup till it is sticky.
Add cardamom powder and food color.
For Boondi: Mix flour and milk to a smooth batter. Heat the
ghee in a heavy frying pan. Gently pour a bit of batter over the
strainer held over the hot ghee. This will form small boondis in
the ghee. Fry and remove gently. Repeat with all the batter.
Immerse boondi in syrup; ensuring that the boondis are not
swimming in excess syrup. Spread this mix on a large plate and
sprinkle a little hot water over it. Keep it covered for about 10

minutes. Shape the mixture into laddus.

How to make Malai Peda

How to make Malai Peda


Peda is a sweet popular all over india, made with milk,sugar,paneer,maida



Ingredients

Paneer 250 gms
Condensed milk 200 gms
Sugar 5 tsp
Mlk powder 6 tsp
Maida1 1/2 tsp
Cardamom powder 2 tsp
Kesar strands

How to make Malai Peda

Grind the paneer in a mixer. Then add all the remaining
ingredients and grind till it is a smooth paste. In a nonstick pan,
heat the paste on low heat, stirring continuously till it leaves the
sides. It will form a lump. Use attractive molds to create pedas.
Add a pinch of caradamom powder in the mold and fill with

mixture. Unmold to get delicious Malai Peda.

How to make Besan Ladoo

How to make Besan Ladoo


It is a popular Indian sweet dish made of gram flour,sugar and ghee

 
Ingredients

Gram flour or besan 2 cups
Sugar 1 cup
Ghee 1/2 cup
Almonds 5
Raisins 10
Cardamom powder 1 tsp

How to make Besan Ladoo

Sift chickpea flour to avoid getting lumps later. Powder the sugar
fine. Coarsely chop the almonds and roast the raisins in a bit of
ghee. Heat the ghee in a thick-bottomed pan on a low flame. Add
besan and keep roasting till the aroma from it is wafting across.
Switch off the flame. Add the sugar and cardamom powder as
well as the almonds and raisins into the besan mixture. Shape
tight balls from the mixture and leave aside to cool. Store the
Besan Laddus in an airtight container.
Alternatively you can try the simple microwave version. Mix the
besan and ghee in a thick glass bowl. Microwave it for about 3
minutes. Stir after each minute. Then microwave for another half
minute. Remove and let the mixture cool. Add the powdered

sugar and nuts and mix well. Shape into laddus.

How to make Karanji

How to make Karanji


It is a tea time snack made with wheat flour filled with grated coconut and sugar.



 

Ingredients

Wheat Flour 1 cup
Ghee 3 tbsp
Salt 1 pinch
Grated Coconut 1 cup
Sugar 3 cups
Milk 11⁄2 cups
Almonds 6
Raisins 10
Cardamom Powder 1/2 tsp
Poppy seeds 1 tsp
Oil for frying

How to make Karanji 

For the outer covering, mix salt, flour and ghee. Gradually add
water and knead to form firm dough. Cover with wet cloth and
set aside. For the stuffing, take sugar, milk and coconut in a pan
and cook on gentle heat. Add cardamom powder and chopped
cashews and raisins.
Divide the dough into about 20 balls, so that you can roll them
out like small chapattis. Place a spoonful of stuffing in the center
and fold each in half. Twist the edges to form a pattern. You can
use a mould to get attractive shapes. Deep fry the karanjis for

about 2 minutes in hot oil till golden brown.

How to make Coconut Barfi

How to make Coconut Barfi


Coconut Barfi is sweet made from dense milk and grated coconut,very popular in india.


Ingredients

Grated coconut 3 cups
Sugar 2 cups
Milk 3/4 cup
Vanilla essence 3-4 drops

How to make Coconut Barfi

Use a thick-bottomed saucepan and mix coconut, sugar and milk.
Heat the mixture on low flame till all the ingredients blend well
and the mixture starts turning thick. Add the vanilla essence.
Spread the mixture on a greased tray and allow it to cool before

cutting into desired shape. Store in air-tight container.

How to make Athirasam

How to make Athirasam

This is a very tasty sweet made by jaggery and rice flour



Ingredients

Raw Rice 200 gm soaked in water for about 2 hours
Jaggery 150 gm
Water 50ml
Cardamoms 5-6 powdered fine
Dried ginger powder 2 tsp
Oil for frying

How to make Athirasam

Drain the rice and spread out to dry on a cloth. Grind the
slightly damp rice. The rice powder should be quite fine. You can
sieve out the coarser pieces. Add cardamom powder and dried
ginger powder to the rice flour.
Add some water to the jaggery and bring it to a boil. Strain the
mixture to remove impurities. Boil the syrup again till it is thick.
Pour it into the ground rice mix. Fold in the mixture to form
dough. Leave it aside for a couple of hours. Knead the dough
into balls. Grease your hands to aid the shaping. Flatten each
ball. Fry these athirasams in hot oil till they are deep brown.

Press down the ladle on each of them as they are frying.

How to make Kaju Katli

How to make Kaju Katli


It is an Indian dessert similar to a barfi made with cashew nut and milk



Ingredients

Cashewnuts 500 gms soaked 2 hours in water
Sugar 300 gms
Ghee 1 tbsp
Cardamom 5-6 finely powdered

How to make Kaju Katli

Grind cashews to a fine paste with very little water. Heat sugar
and cashew paste in a heavy- bottomed pan. Cook on medium
heat, taking care to keep stirring continuously. A soft lump will
then start to form. Add ghee and cardamom powder and mix
well. Spread this mix on a greased rolling board. Roll lightly with
a rolling pin to required thickness. Cut into diamond shaped

kaju katlis.

How to make Rava Ladoo

How to make Rava Ladoo


This simple Indian sweet is popular in most parts of the country.  laddoo are ball-shaped sweets popular in the Indian Subcontinent. 



Ingredients

Rava 1 cup
Sugar 1 cup
Ghee 1/4 cup
Milk (optional)
Cardamom
Cashew nuts about 7-8

How to make Rava Ladoo

In a pan, dry roast rava on a low flame till it gives off a pleasant
aroma. But ensure that it doesn’t get burnt. On cooling, grind it
to fine powder. Powder the sugar fine along with cardamom.
Roast the cashews in a bit of ghee till they are golden brown.
Mix the rava, sugar and nuts. Heat the remaining ghee. Add it to
the mixture. Shape laddus by binding the mixture into tight

balls. Store them in an air-tight container.

How to make Ulli Theeyal ( shallots in creamy coconut gravy)

  

How to make Ulli Theeyal ( shallots in creamy coconut gravy)



Ingredients  


Shallots – 200grams 
Curry Leaves – 4 sprigs 
Grated Coconut – 200grams 
Water – 400ml 
Tamarind Paste – 50grams 
Mustard seeds – 1/2 teaspoon 
Asafoetida – 1 Pinch 
Dried Red Chillies – 6 
Coriander Powder – 1tbsp 
Cumin seeds – 1/4 tsp 
Turmeric powder – 1/4 tsp 
Oil – 3tbsp 
Salt to taste

How to make Ulli Theeyal ( shallots in creamy coconut gravy)

Peel and cut the shallots into 2 halves ,Soak tamarind in hot water for 10mins,Heat 1tbsp Oil, reduce flame and sauté the grated Coconut and dried red Chillies till golden brown and you get the fine aroma of Coconut .Add Coriander powder, Cumin seeds and sauté for another 2 mins. Add 100ml 
water, to prevent it from burning. Remove from flame, allow to cool and grind 
to a smooth paste .In another pan heat the remaining Oil, add Mustard seeds allow to pop. Add  
Curry leaves .Add the Shallots sauté for 10 mins till lightly golden brown..Now add Water and the remaining ingredients, bring to boil. Reduce flame and simmer for another 15 mins. 

How to make puliinji (Sweet and Sour Ginger Chutney)

How to make puliinji (Sweet and Sour Ginger Chutney)


Ingredients  


Ginger - 250 grams
Dried Red Chillies - 2
Red chilly powder - 1 tbsp
Tamarind paste – 50 grams
Jaggery syrup – 50 ml
Coriander leaves - 1 sprig
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt - to taste

How to make puliinji (Sweet and Sour Ginger Chutney)



Peel and chop ginger very finely  Soak tamarind in 50 ml of hot water for 20 min,Break Dried Red Chillies into small pieces .Heat oil in a pan and add the chopped ginger pieces saute till golden brown Add the red chilly powder and stir well. Allow to cool,Grind the ginger to a thick paste without water Heat tamarind paste along with jaggery syrup on low flame and bring to boil, Add the ginger paste and keep stirring until the mixture boils to a thick paste.To hot oil in a pan add mustard seeds allow to pop. Add broken dried red chillies and curry leaves. Add to the thickened paste 




How to make Injithair ( with GINGER & YOGURT )

How to make Injithair ( with GINGER & YOGURT )


Ingredients  

 Ginger - 100 grams
 Yogurt – 150 ml
 Salt to taste


How to make Injithair ( with GINGER & YOGURT )


 Peel and shred the Ginger
Mix all the ingredients and stir well

How to make Kootu curry

How to make Kootu curry

 



Ingredients  

Kadala - 50 gms
Raw banana
White pumpkin
beans, - 3 cups
Yellow pumpkin
snake gourd  
Red chillies - 6
Coriander  powder - 2 tsp
Urad dal (black gram) - 2 tsp
Chana dal - 2 tsp
Turmeric powder - 1 tsp
Til - 3 tsp
Raw rice - 1 tsp
Grated coconut - 6 tbsp
Jaggery - 1 piece (lemon-sized)
Oil - 3 tbsp
Tamarind - the size of a gooseberry
Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida

How to make Kootu curry

Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red
chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut
vegetables into small pieces and mix with jaggery and salt. Cook with
required amount of water. Boil the Bengal gram. Now mix the vegetables and
cooked dal and place it over the fire. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.

How to make Avial

How to make Avial

Ingredients 


Cucumber diced into pieces 2cups
Snake gourd - 1 cup diced
White brinjal - 3 nos
Carrot - 1 Yam - 1 cup diced
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean(valli payar) - 1/2 cup
Raw mango - 1/2 cup
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric  - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp

How to make Avial

Dice the vegetables into  long pieces with medium thickness. Keep the
diced yam in a vessel of water seperately from the other vegetables. Take a
heavy bottom vessel and put the yam and half cup water and cook covered
till half done. Then add all the other vegetables except the mango. Put the
turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There
is no need to add water as the water will come out of cucumber. When half
done put half of the thinly sliced mango pieces and cook covered. Grind the
cumin seeds, small onions, green chillies, raw mango and coconut with a
little turmeric to a coarse paste. Add no water. When the vegetables are
cooked, mix with a spoon and check for water. If there is excess of water
cook uncovered on high flame till the mix comes to a custard consistency.
Lower the flame and add the ground paste and mix well. Let it cook for 2
minutes. Now add the curry leaves and the coconut oil and mix well. Switch
off flame and keep covered on the hot stove. The curry has to sit for at least
half an hour before serving.